Rinse the rice well and make it ‘al dente’ in enough lightly salted water in 15 to 20 minutes. Drain, place in a suitable bowl, fold in the butter and keep warm with the lid closed. E.g. in the oven at 75 degrees.
Finely grate the parmesan and stir into the rice.
Rinse the wild garlic, put a few leaves aside for decoration, cut the rest into thin strips and fold into the rice.
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